Name: Chicken Fajita Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 3 cups shredded cooked chicken (rotisserie chicken works great); 1 tbsp olive oil; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 yellow or white onion, sliced; 1 tbsp fajita seasoning; Salt and pepper, to taste; 1 cup salsa (jarred or homemade); 1 1/2 cups shredded cheddar cheese; Fresh cilantro (optional, for garnish)

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This chicken fajita casserole is the ultimate comfort food with a Tex-Mex twist. It’s packed with shredded chicken, sautéed bell peppers, onions, bold fajita seasoning, zesty salsa, and topped with melty cheddar cheese. I love how easy this is to throw together, especially on busy weeknights. It has all the flavor of classic chicken fajitas, but in a warm, cheesy, oven-baked dish.

Why You’ll Love This Recipe

This is one of my favorite go-to dinners because it’s quick, hearty, and satisfying. I can prep it ahead, make it with leftover or rotisserie chicken, and it bakes in under 30 minutes. The salsa adds just the right amount of tang, while the cheese brings everything together in a bubbling, cheesy finish. It’s simple, family-friendly, and always gets rave reviews at the table. Chicken Fajita Casserole

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shredded cooked chicken (rotisserie chicken works great)
Olive oil
Red and green bell peppers, sliced
Yellow or white onion, sliced
Fajita seasoning
Salt and pepper
Salsa (your favorite jarred or homemade)
Shredded cheddar cheese
Fresh cilantro (optional, for garnish)

Directions

Preheat the oven to 375°F.
Sauté the vegetables: In a large skillet over medium-high heat, I heat olive oil and cook the sliced bell peppers and onions with fajita seasoning, salt, and pepper. I sauté them until softened, about 6–8 minutes, then remove from heat.
Assemble the casserole: In a greased 9×13-inch baking dish, I spread the shredded chicken evenly across the bottom.
Layer the ingredients: I spoon the salsa over the chicken, then spread the sautéed peppers and onions on top of the salsa.
Add the cheese: I sprinkle shredded cheddar evenly across the top.
Bake: I place the dish in the oven and bake for 20 minutes, until the cheese is melted and bubbly.
Finish and serve: I remove the casserole from the oven and top it with chopped fresh cilantro before serving.

Servings and timing

This recipe serves 6.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

I add black beans or corn to the chicken layer for more texture and flavor.
For a spicier version, I use hot salsa or add sliced jalapeños on top before baking.
I sometimes swap cheddar for a Mexican blend cheese or pepper jack for more heat.
To make it low-carb, I serve it with a side of cauliflower rice or just enjoy it on its own.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well in the microwave or oven. If I’m freezing it, I assemble the casserole without baking, wrap it tightly, and bake it straight from frozen (adding 10–15 extra minutes to the cook time).

FAQs

Can I make this casserole ahead of time?

Yes, I assemble it a day ahead and refrigerate it until ready to bake. It’s a great make-ahead dish for busy weeks.

What kind of chicken should I use?

I usually use rotisserie chicken because it’s quick and flavorful, but any cooked, shredded chicken will work.

Can I use store-bought fajita seasoning?

Absolutely. I use a packet when I’m in a rush, or I make my own blend with chili powder, cumin, paprika, and garlic powder.

Is this casserole spicy?

Not really—it depends on the salsa and seasoning. If I want more heat, I add hot sauce, jalapeños, or spicy salsa.

What can I serve with this?

I like serving it with rice, tortillas, sour cream, or guacamole for a full Tex-Mex spread.

Conclusion

This chicken fajita casserole is everything I love in a weeknight dinner—simple ingredients, big flavor, and minimal cleanup. It’s a cheesy, savory dish that always hits the spot and is easy to customize to suit any taste. Whether I serve it straight from the oven or save some for leftovers, this recipe never disappoints.